Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
742
Calories
20g
Protein
15g
Fat
130g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ litre (1 pint ) yoghurt
- 1 teaspoon besan (Indian chickpea flour)
- 2–3 teaspoons sugar
- 1 pinch salt
- 1- inch piece of fresh ginger , grated
- 1 green chilli , chopped
- 1 tablespoon butter
- ½ teaspoon jeera seeds
Directions
1
Combine the yogurt, chickpea flour, sugar, salt, grated ginger, and chopped green chilli.
2
Heat and bring to a boil with continuous stirring.
3
Taste and add more sugar or salt as needed. It should be sour, salty, and sweet.
4
Fry the jeera seeds in butter, and mix them into the kuddi.
Recipe sourced from
wikibooks